As I said yesterday, I was looking for a recipe to use up the half of the butternut squash I had left over. I peeled and cut the squash half into cubes, then boiled it in water until very tender, about 10 minutes, then mashed it with a fork. Since it’s chilly and rainy tonight, I decided to use the cooked, pureed squash to make my recipe for pumpkin nut bread.

Butternut Squash Walnut Bread

In a mixing bowl, combine the dry ingredients:

1 1/2 cups flour

1/2 tsp salt

1/2 cup sugar

1 tsp baking soda

Set aside the dry ingredients, and in another bowl, whisk together the wet ingredients and spices:

1 cup cooked butternut squash puree (or pumpkin puree)

1/2 cup vegetable oil

1/2 cup honey

2 eggs

1/4 cup water

1/4 tsp nutmeg

1/4 tsp cinnamon

Pour wet ingredients into dry, and stir until just combined. Stir in:

1/2 cup chopped walnuts

Pour into a well-buttered loaf pan and bake at 350 F for 60 minutes. Cool before slicing.

omg! i love your butternut squash bread!! i for the first time grew the squash this year and have alot of it… i know now i what i will do with all of it… and share much of it with friends ……thanks for the great recipe!!!